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hibiscus
These hibiscus have been cared for and pampered according to the lou lou® philosophy. Their colours, shapes and beauty are the result of the love, respect and dedication we put into them every day.
Selection
Excellence is one of the maxims of our lou lou® brand, which is why we have made a large selection of Graff hibiscus.
Hibiscus that in addition to beauty for your home, for its wide range of colours with more than 20 different tones of single or double flowers, stand out for the continuous flowering of the plant (MultifloraTM) or for long-lasting flowers (LongifloraTM), that remain open for several days.
PLANTATIONS
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CARE AND GARDENING
Hibiscus love the sun, so they should be placed in a very bright spot. If you live in a very hot region in summer, to acclimatise the plant to your area, place it in semi-shade during the hottest hours of the day to avoid high temperatures. Once acclimatized, it adapts to the sun without any problem.
It is a tropical or subtropical climate plant, so it does not tolerate the cold. We recommend a minimum temperature of 12ºC and a maximum of 24ºC, but they can withstand much more heat if they are well adapted to the area. And once the cold sets in, if temperatures drop below the recommended minimum, protect them by bringing them indoors if they are in pots or cover them with a thermal blanket to prevent frost.
They need regular watering, always keeping the peat a little damp, but avoid waterlogging their roots, they would not like it at all.
Our hibisQs last for many years, a natural or chemical fertiliser for these varieties and renewing the soil every two years will help them to stay strong and healthy.
Pruning will also be of great help and the best time of the year is at the end of winter or the beginning of spring, when the plant starts to wake up.
To transplant the plant, choose the summer months, because with good temperatures they will root quickly.
Diseases:
HibisQs, like all plants, can be attacked by pests. A simple remedy to get rid of most pests is to mix 1 cm of household dishwashing liquid in 1 litre of water and spray the plant. This is a very effective method to get rid of almost all of them.PROPERTIES
Hibiscus is an edible flower and has great healing properties and therapeutic virtues such as vitamins, laxatives, digestive, diuretic, etc.
- It is a digestive plant, perfect for treating constipation.
- It helps to fight acidity. It is also a wonderful plant for all types of gastrointestinal disorders. It helps to stimulate liver function, as a decongestant (perfect for an upset stomach or an episode of poor digestion).
- Hibiscus helps to regulate cholesterol levels.
- Known for its draining virtues, it has diuretic and disinfectant properties on the urinary tract, and also slows down water retention, helping to eliminate toxins and excess fat through the urinary tract.
- It helps to prevent colds, flu… and to strengthen your defences!
- Combined with valerian, it can be a very effective natural tranquilliser.
- It takes care of your cardiovascular health
But be careful, if you are pregnant, avoid taking it, as it reduces oestrogen levels and stimulates blood flow to the uterus.
RECIPES
HIBISCUS TEA
This drink is rich in vitamin C and trace elements, and although it tastes rather sour, it is often very refreshing.
If you’re looking for a simple recipe, here’s one that’s perfect for summer.
Ingredients:
- 50 g dried hibiscus blossoms
- 1 litre of water
- Honey, cane sugar, agave syrup or sweetener (to taste)
- Crushed ice
Directions:
Boil the litre of water. Pour the water immediately over the dried hibiscus flowers and allow to infuse. Strain the water and add sweetener or sugar to taste.
Leave to cool for about 1 hour and serve in a beautiful glass with lots of crushed ice.
You can keep it in the fridge infused without any problem…
As a note, it is usually drunk chilled, but in some Caribbean countries and Panama it is traditional to drink it hot at Christmas and New Year’s celebrations.
CARAMELISED HIBISCUS FLOWERS
Hibiscus flowers can be caramelised. How?
When fresh, when the flowers start to wrap around themselves, they can be caramelised with a light syrup and it is… delicious! It’s almost like a natural sweet.
